Discussion

How to smoke salmon without a smoker?

I have developed a ridiculously expensive addiction to deliciously yummy smoked salmon. I can put it on everything. But my checkbook is beginning to rebel, and I want to make some on my own. Does anyone have a good recipe, and is it possible to make it without a smoker?

Yes small pieces in a wok. There is a video on this site You can use the oven also Before the internet I found real good recipes from old hunting /fishing cookbooks from the library I found this 31/2 qts water 8 tbsp water ,2 tsps sugar ( I LIKE BROWN ) ,spices bring to a boil cool cover fish with the brine over night rinse in cold water (do not soak ) Then smoke 5-6 hrs

Yep. You can add some smoky flavor using a wok or dutch oven, but the fish will cook faster and with much less exposure to smoke than if you use a proper smoker (store bought or DIY). It will be tasty, but not what you're hoping for. You can do a better job in a bbq grill if that's an option. Low, indirect heat is the key. And don't forget to brine the fish.

I brine my fish until the flesh has become "just firm", and then take the fish out of the brine and dry it for at least an hour on the rack I will use for the smoking. For smoking salmon, I really like Alder wood, but this is one of the places that you can experiment and find woods that appeal to you.

Now you can build your smoker. You will need a vessel [roasting pans work well] that is at least 2 inches deep, a rack that fits inside [the same one you dry the fish on, and either a cover or some heavy duty foil. [I have never done this on an electric stove, but it should work.] Place about a tablespoon of wood chips in your cooking vessel and cover [no rack yet.] Put over your heat source just until it starts to smell smokey. Carefully lift the cover/foil and insert your rack with the fish. Cover again.

At this point, I generally turn down my heat source to as low as possible while still getting some smoke. Smoke for about 20 minutes. Check the fish. Keep smoking until you get the texture that you want.

Once you have enjoyed some salmon this way, expand the fish you smoke. Haddock with apple wood, etc.

Indoor smoking you want to use very fine wood chips. I found some from Camerons that were well priced and smoke indoors. When we use the outdoor smoker, then we use larger chunks of wood that has been soaked.

I haven't tried soaking chips for fish since the smoke time is so short.

I have a top for my vessel, so I keep it kitty-corner until the smoke starts. Until the smoke does get going, I have the heat just above medium. Once the fish goes in, I turn down the heat to low, close the top tightly and adjust the heat around until I can smell some smoke, but not too much.

The burner I use goes from 900BTU-18,000BTU, so not sure how this will translate. My first attempt, the fish cooked very quickly. It was delicious, but I wanted more smokiness so I use as little heat as possible while still maintaining smoke. TIP: You can do one piece of fish all alone to see what your stove produces for you, and then do the rest with your new-found knowledge.